74o 
Nov.  12 
THE  RURAL  NEW-YORKER. 
could  see  little  red  streaks  radiating  in  every  direction 
from  the  roots  of  her  hair.  “  No,  sir,”  she  remarked, 
“  I  thank  you,  this  is  30  per  cent  pure  butter,”  and 
when  my  wife  asked  what  the  other  70  per  cent  was 
composed  of,  she  deigned  no  reply,  but  got  madder 
than  ever  and  would,  we  think,  have  got  into  a  tow¬ 
ering  rage  had  J  not  said,  “  Shame  on  the  Armours  for 
placing  such  a  high-strung  dairymaid  to  preside  over 
the  Silver  Churn  department !”  and  moved  on. 
The  “  Inward  Arrangements  ”  of  Butterine. 
Hut  really,  what  is  this  “  Silver  Churn  ”  product  any¬ 
way  ?  It  has  every  appearance  of  butter  and,  with 
the  exception  of  a  sickish  sweet  taste,  is  almost  as 
palatable.  We  noticed  that  a  young  lady  and  gentle¬ 
man  who  were  in  our  company  ate  each  one  of  the 
Lilliputian  biscuits,  but  carefully  avoided  the  butter¬ 
ine,  and,  when  questioned  about  it  after  leaving  the 
stand,  informed  us  that  they  had  been  in  and  through 
the  mill  where  this  or  a  similar  article  was  ground 
out,  and  gave  us  this  description  of  w'liat  they  saw  : 
A  young  man  who  was  employed  at  the  factory  took 
them  through  the  establishment  and  unwittingly 
showed  them  into  an  apartment  where  a  notice  was 
posted  over  the  door  “  No  visitors  allowed  in  here,”  and 
this  is  what  they  saw:  Three  big,  burly  fellows  stripped 
stark  naked  to  the  waist,  each  one  provided  with  a 
huge  basket  of  hog  or  steer  entrails  and  a  bundle  of 
clean  white  cloths.  The  entrails  had  been  stripped 
and  washed,  but  by  no  means  clean,  and  these,  cut 
into  lengths,  were  wrapped  into  the  white  cloths 
and  passed  by  the  three  men  between  powerful 
rollers,  such  as  we  use  in  the  country  for  expressing 
cane  juice  ;  these  rollers  stood  over  vats  of  either  soap 
grease  or  fertilizer  substance  that  sent  up  a  horrible, 
sickening  stench  almost  unbearable  to  a  “  tenderfoot.” 
This  was  the  butterine  department,  and  this  is  what 
they  saw  and  smelled,  receiving  no  explanations  and 
knowing  no  more  about  it.  Whether  the  butterine  ad¬ 
hered  to  the  clean  white  cloths  and  the  residue  dropped 
down  into  the  vats  below,  no  one  offered  to  inform 
them  ;  anyway,  this  is  the  reason  they  failed  to  spread 
their  cake  with  Silver  Churn,  and  this  is  the  reason 
they  declined  a  second  biscuit  after  being  informed 
that  the  shortening  used  for  making  them  was  pure 
butterine,  or  hog  butter,  as  The  Rural  so  fitly  terms  it. 
No  Business  For  The  Jersey. 
We  saw  many  things  at  the  fair  we  had  never  seen 
before;  spent  our  S3  for  lemonade,  bananas,  ice  cream 
and  things,  and  rode  the  wooden  horses  like  a  couple  of 
youngsters;  on  the  whole  we  spent  a  very  pleasant  day 
and  do  not  regret  the  outlay  of  either  time  or  funds. 
My  wife  is  not  the  fabled  old  woman  that  kissed  the 
cow,  but  as  we  went  out  of  the  grounds  and  passed  by 
a  herd  of  about  30  registered  Jerseys  we  overheard 
her  murmur,  “Othello’s  occupation  is  gone!  ”  and  plac¬ 
ing  her  hand  on  a  beautiful  little  fawn-colored  cow 
she  said:  “You  dear,  darling  little  thing,  I  could  kiss 
you!”  and  1  have  no  doubt  she  would  have  done  so  if  I 
had  not  turned  suddenly  about  and  confronted  her  with 
the  command,  “If  you  want  to  buss  anybody  buss  me  !” 
This  alternative  settled  it  and  we  passed  silently  out 
at  the  gate  and  down  into  the  great  city,  where  the 
Priest  of  Pallas  held  high  carnival 
Lives  there  a  man  with  head  so  hard, 
Who  never  to  Ills  lovlnit  pard. 
Has  said,  “  My  dear  I-ll  buy  for  thou, 
A  handsome,  little  Jersey  cow; 
Whatever  else  by  chance  we  eat, 
We  want  our  butter  clean  and  sweet, 
And  milk  that  tastes  of  clover  flowers, 
We  want  no  ‘  Sliver  Churn,’  in  ours.‘“  w.  f.  jr. 
Edjterton,  Kan. 
THE  UNITED  STATES  PURE  FOOD  EXPOSITION. 
( Concluded .) 
“  To  the  Dairy  Exhibit,  down  stairs,”  said  a  sign¬ 
board  near  the  entrance  to  the  great  auditorium,  and 
thither  we  wended  our  way,  after  being  interviewed 
by  all  the  young  ladies  of  the  booths.  Down  the  long 
steps  we  went,  but  ladies  were  down  there  as  well,  in 
throngs,  but  they  were  not  exhibitors— merely  sight¬ 
seers,  taking  in  all  the  details  as  only  ladies  can.  In 
general,  it  must  be  stated  that  this  department  was 
not  the  success  it  should  have  been,  not  what  we  had 
been  led  to  expect  from  the  managers.  It  should  have 
been  very  much  larger  and  much  nearer  the  ideal  dairy 
show.  The  place  is  almost  an  ideal  one  for  such  an 
exhibition  and  instead  of  three  representative  herds 
there  should  have  been  a  dozen,  and  this  would  have 
made  the  butter  and  cheese  making  departments  cor¬ 
respondingly  greater  and  more  interesting.  Why  this 
department  was  lacking  so  greatly,  we  cannot  say ; 
but  lacking  it  was  in  very  many  respects. 
What  there  was  of  it,  however,  was  undeniably 
good.  Three  breeds  of  cattle  were  represented,  Guern¬ 
seys,  Jerseys  and  Holsteins.  The  Guernseys  were 
from  Vice-President  Morton’s  Ellerslie  herd,  the  Jer¬ 
seys  were  from  the  Holly  Grove  herd  of  Mr.  Schenck 
and  the  Holsteins  from  the  famous  Oneonta  herd  of 
S.  D.  Wilber. 
The  milk  from  these  cows  was  made  into  butter  and 
cheese  in  the  dairy,  on  the  opposite  side  from  the  cows, 
and  this  department  attracted  a  good  deal  of  attention 
from  the  curious.  Mr.  Geo.  K.  Smith,  the  cheese- 
maker  of  the  State  Dairy  Department,  presided  over 
the  cheese  and  made  a  most  interesting  exhibition  of 
the  process.  Mr.  W.  II.  Gilbert,  a  prominent  butter 
maker  and  instructor,  spent  a  part  of  the  time  in  that 
department,  while  the  butter  maker  of  the  Ellerslie 
farm,  Mr.  L.  E.  Benedict,  managed  the  product  of  his 
dairy. 
Much  interest  was  shown  in  the  contest  for  butter 
prizes,  the  judges  in  which  were  Orrin  Douglass  of 
Boston,  Z.  A.  Gilbert  of  North  Greene,  Me.,  and  Chas. 
B.  Mai  tin  of  New  York.  The  following  table  will  show 
the  standards  of  judging  and  the  awards  : 
FARM  BUTTER. 
Texture  and 
Flavor.  Grain.  Color.  Salt.  Total.  Uri/.e. 
Standard . 
50 
30 
10 
10 
100 
Gold 
H.  W.  Vail.  Vermont . . 
50 
20 
10 
10 
99 
Medal. 
L.  P.  Morton.  New  York . 
40 
29 
10 
10 
98 
$25 
N.  I.  Bowditcb.  Massachusetts.. 
48tC 
20 
10 
10 
20 
40 
29 
9 
10 
97 
15 
K.  W.  Hawley,  New  York . 
48% 
29 
10 
9 
90% 
10 
E.  F.  Hawley,  New  York . 
4«H 
29 
10 
8 
9:1  J4 
5 
CREAMERY  BUTTER. 
West  Dudley,  Mass . 
48 
29 
10 
10 
97  G.  Med. 
Austlnvllle,  Pa . 
48 
28 
10 
10 
96 
$2o 
Pomfret,  Conn . 
45 
29 
10 
9 
94 
20 
Sharon,  Vt . 
45 
29 
10 
9 
93 
15 
South  Newbury.  Vt . 
40 
28 
8 
10 
92 
10 
E.  M.  Lowman,  N.  Y . 
4<;>a 
28 
9 
8 
91H 
5 
Prizes  were  offered  for  three  grades  of  cheese,  as  fol¬ 
lows  :  Factory  cheese  for  export,  factory  cheese  for 
home  markets  and  farm  cheese.  The  following  were 
the  awards,  100  being  the  standard  for  perfect  cheese  : 
EXPORT  FACTORY  CHEESE. 
Maker.  Score. 
8.  E.  Wheelock,  New  Vork .  1*5 
W.  Mater,  New  York .  W 
J.  E.  FilBter,  New  York .  1*2 
J.  C.  Boonvllle,  New  York .  1*0 
John  Baird,  New  York .  88 
FACTORY  CHEESE  FOR  HOME  MARKET. 
C.  B.  Miner.  N.  Y . 
W  E.  Smith,  New  York . 
G.  P.  Boot,  New  York . 
FARM  CHEESE. 
.1.  W.  Pulsifer,  New  IJa  i  pshlre  . 
8.  K.  Wheelock,  New  York . 
T.  S.  Pulsifer,  New  Hampshire . 
J.  C.  Oliver,  Vermont . 
D.  B.  Pulsifer,  New  Hampshire . 
Prize. 
Gold  Medal. 
$25 
20 
15 
10 
Gold  Medal 
$25 
20 
Gold  Medal. 
$25 
•  20 
15 
10 
Mr.  Homer  W.  Vail,  of  North  Pomfret,  who  was 
awarded  the  cold  medal  for  farm  butter,  and  whose 
Cheese  Exhibit  at  tiie  Food  Show.  Fig.  285. 
butter  scored  99  in  a  possible  100,  has  a  herd  of  grade 
and  full-blood  Jerseys,  and  uses  the  Cooley  creamer. 
The  butter  from  the  dairy  of  Hon.  Levi  P.  Morton, 
which  ranked  next  and  scored  only  one  point  less,  was 
also  made  by  the  Cooley  creamer.  This  creamer  is  not 
used  regularly— all  their  butter  is  made  from  sweet 
cream,  but  for  this  contest  butter  from  ripened  cream 
was  necessary.  Eight  of  the  twelve  prize  winners  in 
butter  used  the  Cooley  creamer,  which  is  pretty  good 
evidence  of  the  excellence  of  this  implement,  and  the 
Vermont  Farm  Machine  Company,  of  Bellows  Falls, 
are  justly  proud  of  the  record. 
D.  II.  Bur  rill  &  Co.,  of  Little  Falls,  showed  a  new 
cheese  press — “Continuous  Pressure  Cheese  Press” 
they  call  it,  which  seemed  to  be  a  most  desirable  ma¬ 
chine  and  well  worthy  the  attention  of  cheese  makers. 
The  United  States  Butter  Extractor,  an  ingenious 
machine  which  takes  the  butter  directly  from  the 
milk,  was  in  operation  here.  It  has  not  yet  conquered 
a  success  which  wall  cause  its  general  introduction, 
but  doubtless  will  do  so  ere  long.  There  is  a  growing 
demand  for  sweet-cream  butter,  and  if  it  can  be  taken 
from  the  milk  in  a  single  operation,  so  much  the  better. 
Barden’s  Automatic  Cream  Separator  is  a  compara¬ 
tively  new  claimant  for  public  favor,  and  the  specimen 
shown  was  examined  carefully  by  many  interested  in 
these  matters.  It  is  manufactured  at  Middle  Gran¬ 
ville,  N.  Y.  The  principle  involved  is  very  ingenious 
and  yet  extremely  simple.  It  is  said  to  be  growing  in 
popularity  where  it  is  known. 
Probably  no  other  new  machine  has  received  a  more 
cordial  reception  from  milk  shippers  and  from  fac¬ 
tories  w’here  the  separator  is  used,  than  Evans  &  Ileu- 
ling’s  Star  Cooler,  Milk  and  Cream  Aerator.  It  does 
its  work  in  the  very  best  manner,  and  does  it  quickly. 
The  machine  is  easily  cleaned,  which  must  be  the 
case  in  any  machine  for  handling  milk,  if  it  is  to  be  a 
success.  We  have  before  spoken  of  this  admirable 
invention,  which  is  coming  rapidly  into  use.  This  is 
especially  the  case  with  dairymen  who  ship  their  milk 
or  sell  it  to  condenseries. 
The  DeLaval  Separator  was  there,  of  course,  and 
probably  no  machine  or  process  excited  more  curiosity 
than  this.  It  is  a  mystery  to  the  uninitiated.  They 
see  a  stream  of  milk  running  in  at  the  top,  while 
below  are  two  streams  coming  from  the  machine,  one 
of  skimmed  milk  and  a  smaller  one  of  cream.  These 
machines  still  maintain  their  preeminence — are  in 
fact  steadily  gaining  in  public  favor.  It  is  idle  to  at¬ 
tempt  to  ignore  their  claims  The  separator  has  come 
to  stay,  and  there  is  no  other  known  method  of  taking 
cream  from  milk  which  can  equal  it  in  thoroughness. 
As  to  its  profitable  use,  each  dairyman  must  decide 
for  himself. 
One  of  the  most  interesting  features  of  the  dairy  de¬ 
partment  was  the  cheese  exhibit  made  by  Messrs.  A  L. 
&  J.  J.  Reynolds  Company,  whose  office  is  at  368  Green¬ 
wich  Street  and  who  are  interested  in  several  factories 
in  different  parts  of  the  country.  We  give  elsewhere 
(see  Fig.  285)  a  sketch  of  their  show  as  taken  by  our 
artist.  This  enterprising  company  showed  a  great 
variety  of  cheeses.  The  piece  de  resistance  was  a  mon¬ 
ster  cheese,  made  at  Ingersoll,  Canada,  on  September 
9.  Its  gross  weight  was  2,850  pounds;  its  net  weight 
as  recorded  by  the  customs  officers  was  2,310.  It  was 
made  entirely  of  one  day’s  milk.  It  required  13,900 
quarts,  brought  in  from  four  other  factories  to  make 
the  aggregate.  This  concern  also  showed  Neufchatel, 
Brie,  Camembert,  Reynold’s  Canadian,  Reynold’s  Eng¬ 
lish  Cheshire,  Sage,  Parmesan,  Romadour,  Pine¬ 
apple,  etc.,  etc.,  a  list  long  enough  to  satisfy  the  most 
exacting.  It  was  a  very  pretty  and  very  interesting 
exhibit,  and  will  no  doubt  result  in  introducing  this 
firm  and  its  manufactures  to  thousands  of  new  patrons. 
BUILDING  UP  THIN  LAND. 
SHALL  A  STOCK  GROWER  BUY  CHEMICALS  OR  GRAIN  ? 
Some  time  ago  I  was  much  interested  in  reading 
“  Chemicals  and  Clover.”  Ever  since  I  have  been 
thinking  how  the  principles  suggested  there  could  be 
applied  to  my  own  farm.  I  believe  I  can  improve  the 
soil  by  feeding  out  the  products  on  the  farm,  and  mak¬ 
ing  a  judicious  use  of  the  manure.  Under  favorable 
conditions  the  land  could  produce  40  to  60  bushels  of 
corn  per  acre,  before  tile  drainage,  but  the  yield  was 
uncertain,  seldom  on  the  best  land  reaching  60  bushels. 
Wheat  was  also  an  uncertain  crop,  and  clover  not  at 
all  reliable.  In  fact,  it  was  a  Timothy  farm  before  it 
was  tile-drained.  For  the  past  10  years  I  have  been 
tiling  and  growing  clover,  giving  it  tne  best  chance  I 
could,  buying  feed  to  be  fed  on  the  farm  instead  of 
selling  food  off  it.  From  one  field  I  have  just  cut  the 
third  crop  of  clover  seed,  in  a  three-year  rotation.  Lhe 
first  crop  was  three,  the  second  crop  four  bushels  per 
acre.  The  present  crop  has  not  been  hulled,  but  I  do 
not  expect  three  bushels  per  acre.  By  this  rotation  1 
find  I  can  improve  the  soil  when  all  the  manure  goes 
back  to  the  land.  But  the  improvement  has  not  been 
as  fast  as  I  wish,  and  for  a  few  years  I  have  been  haul¬ 
ing  manure  from  towns  one  and  two  miles  distant, 
where  I  can  get  all  we  have  time  to  haul  for  taking  it 
out  of  the  way.  In  eight  months  past  I  have  hauled 
over  100  loads,  sometimes  using  the  wagon  box  with¬ 
out  sideboards,  capable  of  containing  23  bushels  of 
corn  in  the  ear  :  at  other  times  one  with  sideboards 
and  a  capacity  of  30  bushels. 
Now  the  question  raised  by  the  perusal  of  Chemi¬ 
cals  and  Clover  is  this  :  Had  I  better  continue  to 
haul  manure  from  these  towns,  or  pin  my  faith  to 
chemicals,  thus  getting  rid  of  a  heavy,  unpleasant 
job,  or  shall  I  reach  a  high  condition  of  fertility  more 
quickly  and  cheaply  by  continuing  the  plan  I  have  fol¬ 
lowed  for  a  number  of  years  ?  Much  of  the  manure 
hauling  is  done  at  times  when  the  teams  would  other¬ 
wise  be  idle.  I  aim  to  use  mares  for  teams  and  keep 
them  breeding.  Taking  these  points  into  considera¬ 
tion,  I  am  loth  to  give  up  the  manure  hauling.  My 
circumstances  are  such  that  I  must  keep  a  farm  hand 
the  year  round.  Hauling  manure  is  a  part  of  his  em¬ 
ployment,  but  friends  say  I  cannot  afford  to  hire  help 
to  haul  manure.  On  the  principle  that  a  farmer  must 
not  count  in  his  bill  of  expenses  all  of  his  labor,  I 
know  I  can  ;  but  if  I  count  all  my  work  at  a  wage  rate, 
can  I  do  it  ?  I  believe  I  can,  but  would  like  the  opinion 
of  other  readers  of  The  Rubai,. 
In  view  of  the  condition  into  which  I  am  getting 
my  land,  I  have  abandoned  the  idea  of  failure  in  grow¬ 
ing  clover.  This  year  one  field  of  13  acres  of  wheat, 
drilled  in  after  corn  on  October  8  to  10,  and  another, 
of  the  same  size  drilled  in  on  October  14  and  15, 
yielded  25  and  21  bushels  respectively  per  acre. 
Without  tile  drainage  and  manure  1  could  not  have 
expected  half  this  quantity,  On  the  later  sowing  I 
used  150  pounds  of  high-grade  fertilizer  per  acre,  and 
believe  it  made  one-half  the  crop.  The  first  field  had 
20  wagon-loads  of  manure  per  acre  on  clover  sod,  be¬ 
fore  plowing  for  corn.  I  make  about  as  much  manure 
